SPRING VEGETABLE SOUP

They always give us vitamins, minerals, and energy of the Earth. Its spring version, made from spring vegetables, is by far the most delicious and aromatic. If you choose not to use broth as a base, but water instead, you can throw a few allspice berries and a bay leaf into it.

I’ve written about the qualities of thyme HERE, whereas you can find out more about the qualities of turmeric HERE.

Preparation:

First, I stewed the onion and crushed the garlic – of course, I had used my garlic press to do it – in butter. Next, I cooked all the vegetables together in the broth (you can use water instead) until they were tender.

Then, I blended all the ingredients in the pot together. Afterwards, I added the spices along with the onion and the garlic. Once again I blended until a smooth and creamy consistency was reached. Finally, I cooked the whole thing for a few minutes more over low heat.